Get your grill on with some tech flair

One connoisseur's tools
When Fernandez competes in barbecue cook-offs, he has a standard set of tools he uses.

He starts with a charcoal chimney to light his charcoal. “If I'm on a team with a large pit, we'll use a gas-powered weed burner to light the fires, simply because the fires are larger,” he said.

Then come the accessories. He usually has about 10 remote thermometers, which help keep the chef away from the smoke.

Instead of lifting the lid to check the temperature, these devices use probes that are inserted into the meat. The temperatures are then transmitted to a console, usually wirelessly.

They come in handy for Fernandez, especially when’s he at a competition because often he’s cooking four different types of food. Using the remote thermometers lets him monitor the temperature of both the food and the pit.

Fernandez also has the following items on hand: “Metal tongs to turn the food; rubber gloves for turning the food and for prepping food; knives and cutting boards; a fire extinguisher; a spray bottle for seasoning the meat; (a) brush ‘hawg’ for cleaning the cooking grates, a grease bucket and a bucket for ashes; bus containers to move the food; and coolers and ice.”

While he leans toward the purist side, he does see the benefits of technology in some areas.

“Right now I'm partial to my Weber Smokey Mountain — $199 on Amazon. It’s a great, efficient smoker,” he said.

He’s also a fan of “The Big Green Egg,” a ceramic-based smoker that can do anything from grill to smoke, but Fernandez said it costs a small fortune (starting at $499).

I have a friend who bought one and swears by it. I’ve eaten plenty of meals made on it, and I can see why it has a cult-like following.

Wireless remote thermometers
As to those remote thermometers, temperature is very important in the art of barbecue.

“Most meat is cooked on grills … is all overcooked and the reason is because there’s no way of knowing what the temperature should be,” said Howard Miller, president of the National Barbecue Association, comprised of catering companies and restaurants.

ThermoWorks The Thermapen ($95) by ThermoWorks is one of the remote thermometers favored by Robert Fernandez, editor of the Get Your Grill On blog.

“You should not grill meat by how it looks. The only way to know it’s done is by knowing temperature, which varies according to the meat,” he said. “Most people overcook pork something fierce; it’s all dried out. Pork is done and ready to be used at 145 degrees. By the old rules, it was 160 degrees.”

Fernandez uses a few brands of remote thermometers. Taylor makes a good one, he said, that isn't too expensive ($17), and Williams-Sonoma has another one he likes that costs $50. Another popular thermometer is the Thermapen ($95), made by ThermoWorks.

Much of the fun comes from using these tools as you’re socializing and surrounded by (hungry) friends and loved ones outdoors.

“Barbecue is the ultimate comfort food. It’s not normally a solitary pursuit,” said Carolyn Wells, executive director of the Kansas City Barbecue Society, which boasts about 10,000 competitive cook-out chefs, certified judges and cooking enthusiasts worldwide.

“Barbecue is about food, family and friends. It’s a direct backlash to the hustle and bustle of everyday life. It’s an all-American pastime.”

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